Abstract The ultrasound technology was successfully used to improve the mass transfer processes on food. However, study of this grain hydration and its main components properties still not appropriately described. This work studied application process mung beans ( Vigna radiata ). showed sigmoidal behavior with a specific water entrance pathway. reduced ~25% time. In addition, caused acceleration seed germination – some hypothesis for enhancement were proposed. Moreover, it demonstrated that...

In this work, different properties of potato starch modified by ozone oxidation were evaluated and described aiming to represent possibilities industrial application. The most promising results observed regarding the pasting gel texture samples ozonated for 15 30 min. These presented a higher apparent viscosity strength when gelatinized at 65 70 °C, if compared native sample. Furthermore, 30-min retained more water mild temperatures (~60 °C) than other samples. could be related less compact...

In this work, maize starch was modified using ultrasound (US) and ozone (O3) treatments, each one alone also in combination. The molecular structure, granule characteristics properties were evaluated. US treatment did not show influence on the physical characteristics. On other hand, O3 treatment, or combination with US, led to significant changes molecules by increasing carbonyl carboxyl groups apparent amylose content, while decreasing pH size distribution. granules' particle distribution...

Cassava starch has a remarkable importance in the food industry and it can be used either as ingredient or additive. The sour cassava is product with good oven-expansion capacity several applications, being especially important an alternative for gluten-based products. However, obtained through natural fermentation followed by solar drying, which hinders its production application. In this context, work proposed ozone processing to obtain property. effect of ozonation on granular molecular...

This work evaluated the ozonation of cassava starch, correlating process conditions with starch structure and properties. The was considering both molecules granules. Ozonation resulted in an increased number carbonyl carboxyl groups increasing ozone consumption. Moreover, a reduction large branched observed, consequent increase smaller sized molecules. structural changes significantly influenced pasting properties, gel texture, water absorption solubility indexes. As main result, improved...

The objective of this study was to evaluate the reduction on levels mycotoxin deoxynivalenol (DON) in whole wheat flour (WWF) with different moisture levels, wet milling effluent through ozone (O3) processing, as well impact ozonation rheological properties flour. results have shown that DON improved increasing and exposure time WWF ozone. maximum about 80%, proving is an effective promising technology reducing mycotoxins products. However, process altered profile WWF. Therefore, further...

Arracacha (Arracacia xanthorrhiza Bancroft) is an underexplored Andean root with a high starch content. In this work, starches from two different varieties of Peruvian arracacha were evaluated and characterized in relation to their granule morphology, molecular structure properties. The presented round or polygonal shapes, mean diameter ~20 μm B-type granules. They rich amylopectin molecules long chain lengths (with the ability complex iodine) some intermediate sizes (indicating defective...

Abstract BACKGROUND Maize is one of the most important cereals. It used for different purposes and in industries worldwide. This cereal prone to contamination with mycotoxins, such as zearalenone (ZEN), which produced mainly by Fusarium graminearum , F. culmorum equiseti . Toxin production under highly moist conditions (aw > 0.95) exacerbated if there are alternations between low temperatures (12–14 °C) high (25–28 °C). Even good practices adopted, mycotoxins can be found several stages...

In this work, the effect of Gamma-irradiation was evaluated on characteristics mung bean (Vigna radiata) grains and starches, considering doses up to 5 kGy. For purpose, starch structure properties were evaluated, as well grains' hydration, germination cooking. The irradiation process able change both starches grains. partially changed, presenting smaller molecules small changes in granule morphology. No alterations observed X-ray diffraction pattern, while lower pH achieved. Considering...

This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose waxy maize potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, intrinsic characteristics (such as morphology, granules size distribution). The results showed that concentration (standard usually used for evaluating properties) is not always predictive starches rheological...

Abstract During the different steps of bread-making, changes in microstructure dough, particularly gas cell walls (GCW), have a major influence on final bread crumb texture. Investigation spatial conformation GCWs is still challenge because it requires both high resolutions and 3D depth imaging. The originality present work lies use label-free non-destructive multiphoton microscopy (NLOM) to image structure GCWs, shedding light their behavior organization wheat dough. We demonstrated that...

Starches are ingredients with wide industrial applications. In fact, there is constant search for new starch sources, to obtain properties. Uvaia (Eugenia pyriformis Cambess) a Brazilian fruit native from the Atlantic Forest, which exploration has been subtle. This work described uvaia seed as potential source, obtaining and characterizing it. The obtained was evaluated in relation its structure properties, were compared other traditional nonconventional sources. irregular granules type B...